For Risotto: In a large saute pan over medium heat add olive oil, scallion whites, garlic and season with salt. Stirring occasionally, cook until softened and aromatic, about 2 minutes.

Add white wine to pan, cover and allow to cook for 10 minutes or until wine has been fully absorbed.

Stir in zucchini and cook until zucchini softens, about 2 minutes.

Working with 1/2 cup increments of stock, slowly add to risotto mixture while stirring constantly. Allow stock to completely absorb before adding additional stock. Continue stirring constantly over heat until quinoa cracks open and becomes tender, about 20 minutes. With the last addition of stock stir in beans and tomatoes.

Mix in scallion greens, parmesan and re-season to taste. Spoon the risotto into bowls and top with Parmigiano.